Pumpkin Oat Pancakes With Caramelized Bananas

5 from 1 vote

Pumpkin Oat Pancakes With Caramelized Bananas

Moist, sweet, and oh so delicious with a cup of coffee for a crisp autumn breakfast or sweet treat. Topped with caramelized bananas makes the perfect autumn sweet treat that will be a huge hit with kids.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: Pancakes

Calories: 177kcal

Ingredients

For the pumpkin oat pancakes:

1 egg
1 cup oat flour
1 cup pumpkin puree
2 teaspoons coconut oil or butter to grease the pan
1 teaspoon vanilla essence
2 teaspoons brown sugar or white
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon baking powder
a dash of plant milk of your liking or regular milk just in case the batter is too thick

For the caramelized bananas:

1 big banana or 2 small
2 teaspoons sugar
2 tablespoon coconut oil or butter
1 teaspoon cinnamon

Instructions

If you don't have oat flour, just process 1 ½ cups oats in a food processor until you reach a smooth powder.
In a mediun bowl, add the pumpkin puree and the egg and mix everything until well combined. You can use a fork or a whisk.
Add the oat flour using a fine mesh colander to avoid any possible lumps.
Add the sugar, vanilla essence, baking powder, and salt and mix well until everything is well combined.
In a small pan, put a knob of coconut oil or butter and grease it evenly.
With the pan in medium heat, pour a big spoonful of the batter, form a round shape, and let it cook until you see the top gets dry. You can also use a circle mold to get perfectly round-shaped pancakes, in this case, you'll need to run a knife inside the borders to separate the batter from the mold.
Once one side is done flip it to cook the other side.
Make one by one and set aside until all of them are done.

To make caramelized bananas

Peel and chop the bananas into thick rings
In a small pan, put two spoons of coconut oil or butter on low heat.
Add two spoons of sugar and one teaspoon of cinnamon and mix well with the melted coconut oil.
Once the syrup is formed put the banana slices and let them cook for about 1 minute.
Flip on to the other side and let cook for another minute.
Once cooked set aside in a bowl or small plate, handle with care since they can get mushy very easily.
Serve the pancakes with some caramelized bananas on top, caramel syrup, and some sprinkled cinnamon, and enjoy!

Notes

Depending on the size of the egg you use and the consistency of your oat flour, you might need a splash of milk to make the butter a bit runnier, in this case just add a splash of plant-based milk or regular milk of your choice and mix well.
You can use oat flour or flour of your liking. If you want to make the pancakes gluten-free, just make sure to use a certified gluten-free one. While oats are naturally gluten-free, they can be contaminated with gluten due to contact with other grains during the harvest process.
You can make these pancakes ahead and just reheat them when ready to eat; they can last up to 4 days in the fridge in an air-tight container (if you can resist the temptation!)
You can also add any other fruit of your liking. Blueberries go incredibly well with these pancakes.
Of course, you can also top them up with a dollop of whipped cream or vanilla ice cream to make it even more indulgent.
Try adding chocolate chips to the batter to add extra sweetness to the recipe.

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